I keep thinking I've posted this recipe and I haven't, so here it is. We make homemade pizza once a week, usually on the weekends. The girls love getting involved and my role now is as Kitchen Referee, where I try to find peace and harmony among two people one-upping each other in the Pouring Measurements Department.
This recipe is adapted from Naturally Gluten Free Cooking by Debra D. Smith. We've tried making the flour mix a few different ways and having utilized all the gluten free flours for various recipes, this is the one we like the best:
Gluten Free Pizza Crust
1 1/4 cup brown rice flour
1/2 cup sorghum flour
1/4 cup potato starch flour
2 tsp guar gum
3 tsp baking powder
1 tsp salt
3/4 c milk ( works with cows, rice, almond milk)
1/4 c olive oil
cornmeal
Oven heated to 425. In a medium sized bowl, combine all ingredients. Stir well just until combined. The dough will be crumbly, so you can drizzle in a little more oil if you'd like. I sprinkle a bit of cornmeal on a bakng sheet and drop the dough onto the sheet, spreading it with a rolling pin. This seems to help the dough stay together.
Top with sauce and toppings and you've got yourself a pizza...20-25 minutes, depending on your oven, should do the trick.
This crust is soft, but not chewy and is our favorite of gluten free crusts we've tried from scratch.
Enjoy and let me know what toppings you make this with!
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